Valentine's Day recipe :
Meringue heart with raspberry & lime

Whisk the egg whites with the first amount of sugar until the whites are smooth and shiny and peaks form at the end of the whisk. Once whisked, carefully fold in the second quantity of sugar and icing sugar with a spatula. Transfer to a piping bag fitted with a n°6 plain tip. Pipe small balls of the meringue onto a baking parchment lined baking tray, to form a heart shape about 20 cm in diameter. Repeat the operation a second time. Bake the meringue in the oven heated to 100°C for one hour.

In a saucepan heat the yuzu juice with the sugar, zest and egg; cook over low heat, stirring with a spatula until it reaches 85°C and the cream thickens. Remove from the heat and stir in the softened gelatine and butter. Cool, then transfer to a piping bag.

Heat the first raspberry purée with glucose, then add the pectin mixed with the sugar and bring to the boil. Stir in the second quantity of raspberry purée and allow to cool.

Whisk all the ingredients in a cold bowl to firm peaks. Transfer to a piping bag fitted with a plain tip.

Temper the white chocolate, use at 29°C. Freeze a clean baking tray and turn it over on the work surface. Using a cornet, pipe overlapping circles to produce a lace pattern. Then immediately cut out a heart with a biscuit cutter.

Arrange the raspberries all around the edge of the first meringue, flat side up. Pipe the creamy yuzu over the meringue and then the raspberry coulis. Place the second meringue on the raspberries. Then pipe the balls with the lime Chantilly cream. Top with the white chocolate decoration.